Homemade PB&J Toaster Strudel

It’s peanut butter jelly time, peanut butter jelly time!  Well, it’s peanut butter and jelly toaster strudel time. 

What is it about peanut butter that makes it go great with jelly?  Or is it that jelly goes great with peanut butter?  Either way it goes great together.

What can make your typical PB and J sandwich better?  How about putting it in a puff pastry and baking it until it’s golden brown and melty on the inside.

 

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Peanut Butter and Jelly Toaster Strudel

recipe inspired by: food and wine & food network

Ingredients:

6 sheets of puff pastry, thawed

Peanut Butter Filling
7 1/2 ounces white chocolate, chopped
1/4 cup heavy cream
1 tablespoon light corn syrup
3/4 cup smooth creamy peanut butter
1 teaspoon kosher salt

MAKE THE FILLING: In a microwave-safe bowl, microwave the white chocolate in 20-second bursts until softened. In a small saucepan, bring the cream and corn syrup to a simmer; stir the cream mixture into the white chocolate. Stir in the peanut butter and salt.

Jelly Filling
3/4 cup jam (I used grape)
1 tablespoon cornstarch mixed with 1 tablespoon water

MAKE THE FILLING:In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature.

Directions:

Preheat oven to 425F degrees.

Carefully unroll puff pastry and using a pizza cutter, cut the puff pastry in 3 equal strips. Spread 1 tablespoon of the peanut butter filling on the upper half of the pastry. Be sure to leave space on the edges to seal the pastry. On top of the peanut butter filling spread 1 tablespoon of the jam. Take a pastry brush and brush water on the edge of the pastries and fold over to seal. Take a fork to crimp the sides together to make a good seal.

Place the pastries on a baking sheet lined with parchment paper. Cut 3 slits on top of each pastry. Bake for about 10 minutes or until golden brown.

 

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Notes: 

  • The peanut butter filling may be too sweet for some people.  If that is the case feel free to substitute it with regular creamy peanut butter.
  • The toaster strudel can be frozen after baking.  Just let it cool to room temperature and place in the freezer on the baking sheet to flash freeze for about 15 minutes.  Than place them in freezer bags.  When you are ready to eat them just pop them in the microwave or in your toaster oven.  If you place them in the microwave they may lose their crunchy texture.

 

This is what will happen if your toaster strudel does not have a good seal: 

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